Use wooden spoon or chopstick to keep lid cracked. Cook for 3-4 hours, stirring every 30 minutes. If you start to smell the granola, time to stir! Make sure you reach the bottom when you stir so it doesn't burn.When golden brown, turn onto parchment paper and let cool. Store in airtight jars or bags. Freeze extra if you think it will take more than 2-3 weeks to eat (but mine usually doesn't stay around that long:)